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In the dairy industry, the taste, flavor, and yield of cheese depend crucially on the uniformity of curd formation, the efficiency of whey separation, and the stability of the production process. Traditional round or square cheese vats often suffer from circulation dead zones, resulting in uneven curd size, excessive whey residue, and uneven temperature control. This not only affects cheese consistency but also increases raw material waste and production time.

The Oval Cheese Vats, with their core advantages of "unique curved structure + precise process adaptation," are the ideal equipment for addressing these challenges in cheese production. They optimize the entire process from curd formation, cutting, mixing, and whey drainage, ensuring consistent cheese quality while improving production efficiency. They are a powerful quality assurance tool for dairies from small to medium-sized workshops to large-scale factories.

I. How do oval cheese vats achieve "precise curd formation and efficient production"?

The operating principle of the oval cheese vat revolves around the core elements of cheesemaking. Through the synergy of the vat's structure and functional components, the entire process, from raw milk to curd, is fully controllable. This process is divided into four key stages, each highlighting the unique value of the oval design:

1. Raw material preheating and curd initiation: Uniform temperature control lays the foundation for quality. After the raw milk (cow's milk, goat's milk, etc.) is injected into the oval vat, the outer jacketed temperature control system begins operation. Using steam heating or cold water circulation, the temperature is precisely controlled at 30-40°C (the optimal curd temperature for cheesemaking), with a temperature control accuracy of ±0.5°C. The oval vat has no dead angles, allowing heat to be evenly distributed along the curved inner wall, preventing localized temperature fluctuations that could lead to unstable rennet activity and ensuring synchronized curd initiation.

2. Curd cutting: Curd cutting is seamless, achieving over 95% uniformity. Once the raw milk forms a gel-like curd under the action of rennet, the rotating cutting blades within the vat begin operation. The curved inner wall of the elliptical trough perfectly matches the cutting blade assembly. The blades move in a circular motion along the trough's curd radius, eliminating any dead corners and cutting the curd into uniformly sized pellets. Compared to the right-angled dead corners of traditional square troughs, the elliptical design prevents uncut or overcut areas of curd, ensuring consistent water and fat content in each curd.

3. Curd Agitation and Heating: Stable Circulation Prevents Curd Sticking. After cutting is completed, the low-speed stirring paddles at the bottom of the trough activate, driving a stable circulation of curd particles within the elliptical trough. The curved trough ensures smoother water flow, ensuring uniform curd particle movement along the circulation, preventing accumulation in dead corners and sticking. Simultaneously, the jacket temperature control system continues to slowly increase the temperature, promoting whey separation. The elliptical structure ensures uniform temperature distribution along the circulation, preventing rapid local heating that can harden the curd.

5.Whey Separation: Rapid and Clean Drainage Reduces Raw Material Waste. When the curd reaches the target hardness determined by the cheese type; for example, harder cheeses require more whey), agitation stops and the elliptical trough's sloped bottom and side whey discharge ports begin operation. The curved trough bottom eliminates dead corners for liquid accumulation, allowing the whey to flow quickly along the slope to the outlet. Combined with the filter, this prevents curd particles from being lost along with the whey. Compared to the bottom outlet of a traditional circular trough, the elliptical trough's side discharge design improves whey separation efficiency by 20%, reducing the risk of excess cheese moisture caused by whey residue.

II. Addressing Production Pain Points: Five Core Advantages of the Oval Cheese Vats

The advantages of the oval cheese vats precisely match the cheese production requirements of "stable quality, improved efficiency, cost control, and compliance and safety." Each feature addresses the shortcomings of traditional equipment:

1. More stable cheese quality: Uniform curds with a consistent taste.

The oval design addresses the problem of uneven curds at the source: seamless cutting ensures curd size deviations of ≤1mm, stable agitation and circulation prevents curds from clumping, and precise temperature control ensures consistent rennet activity. The resulting cheese not only has a delicate texture and uniform flavor, but also reduces rejects due to quality variations, increasing raw material utilization by 10%-15%.

2. 30% Increase in Production Efficiency: Shortening Key Process Time

Curd Startup Phase: The oval trough provides uniform temperature control, reducing curd formation time by 15% compared to traditional troughs (e.g., a traditional trough takes 40 minutes to form curd, while the oval trough takes only 34 minutes).
Whey Separation Phase: The side discharge port and sloped trough bottom design reduce whey discharge time by 25%, reducing waiting time.
Multi-Batch Compatibility: Some oval troughs support continuous production (e.g., a 500L trough can produce 3-4 batches of cheese per day, compared to 2-3 batches per day with a traditional trough).

3. Material Safety and Compliance: Food-grade standards, suitable for all cheese varieties

The main body of the trough is made of 304 stainless steel (for conventional cheese production) or 316L stainless steel (for high-acid cheeses such as goat cheese), fully complying with food contact material standards:

Corrosion-resistant: Resistant to acids such as lactic acid and rennet used in cheesemaking, it remains rust-free and releases no metal ions over long periods of use.

Odor-free: Stainless steel does not chemically react with raw milk, affecting the cheese flavor.

4. Easy Cleaning: No Dead Spots, Compatible with CIP Systems

The oval trough has no right angles or protrusions, and its interior is mirror-polished (surface roughness Ra ≤ 0.8μm). It can be directly connected to a CIP system for cleaning. Spray balls within the tank spray 360° along the curved interior, eliminating blind spots and quickly rinsing away residual curd and whey, preventing cross-contamination between batches. Compared to traditional square troughs that require manual wiping of dead spots, the oval trough reduces cleaning time by 40% and also reduces labor costs.

5. Flexible Adaptability: From workshops to factories, covering all scenarios

The oval cheese vat can be customized based on production capacity and cheese category, meeting the needs of businesses of all sizes:
Capacity Customization: From small 100L workshop equipment (suitable for fresh and soft cheeses) to large 5000L production vats (suitable for hard and industrial-grade cheese production), you can choose according to your needs.
Functional Expansion: Add liquid level sensors (precisely control raw milk dosage), pH monitors (real-time monitoring of curd acidity), and sterile sampling ports (facilitate quality testing).
Category Adaptability: By adjusting the blade spacing and agitator speed, it can adapt to the production of a full range of cheeses, including hard cheeses (cheddar, Gouda), soft cheeses (Brie, cream cheese), and fresh cheeses (cottage cheese).

III. Scenario-Specific Value: Industry Adaptation of the Oval Cheese Vats

The production processes of different cheese categories vary significantly. The oval cheese vats offer targeted solutions through detailed optimization, ensuring optimal quality for each cheese type:

Hard cheeses (Cheddar, Gouda): Require prolonged stirring and heating (typically 2-3 hours). The oval trough's stable circulation prevents curd sedimentation, and the jacket's temperature control precisely ensures a rapid heating rate, resulting in a firm, flavorful cheese.
Soft cheeses (Brie, Cream Cheese): Require gentle stirring (low speed) and minimal whey precipitation. The oval trough's slow-speed agitator prevents curd breakage, and the side whey discharge port precisely controls whey discharge, ensuring a soft cheese texture.
Fresh cheeses (Cottage Cheese, Quark): Require rapid curdling and whey discharge. The oval trough's temperature control system accelerates curd formation, and the inclined trough bottom and side discharge port design allow for smooth, smooth curd formation within 10 seconds. Whey is drained within minutes, reducing the risk of raw milk spoilage.
Specialty cheeses (goat cheese, blue cheese): Required to withstand high acid environments, 316L stainless steel resists acid corrosion and prevents metal ions from affecting the cheese's unique flavor.

As the cheese industry strives for quality differentiation and standardized production, oval cheese vats are no longer just optional equipment; they're essential for ensuring product competitiveness. They not only address the challenges of traditional vats, such as uneven curdling, low efficiency, and difficult cleaning, but also, through precise process adaptation, ensure consistent quality with every batch of cheese, helping companies reduce costs and gain market recognition.

If your workshop or factory is still struggling with inconsistent cheese quality, long production times, and excessive raw material waste, consider introducing a set of Weishu oval cheese vats. This will transform cheese production from relying on experience to standardized, controllable production, enhancing both quality and efficiency.

In food processing sectors such as dairy products, juice, and prepared meals, low-temperature storage is the lifeline that determines product shelf life and quality. Industry data shows that traditional refrigeration equipment can lead to raw material losses as high as 15% due to temperature deviations. Vertical storage tanks, with their large footprint and high energy consumption, pose a dilemma for small and medium-sized factories, balancing production capacity and costs. Horizontal cooling tank , with their core advantages of "compact design, precise temperature control, and energy savings," have become the preferred choice for food companies in over 80 countries worldwide. 

I. Core Technology: Three Systems Build an "Efficient + Safe + Energy-Saving" Storage Solution 

The technical advantage of the horizontal cooling tank lies in its deep integration of refrigeration efficiency, temperature stability, and food safety. Each design addresses the practical pain points of food companies:

1. Highly Efficient and Environmentally Friendly Refrigeration System: Rapid cooling and compliance with global environmental standards. Utilizes a combination of a variable-frequency compressor, a high-efficiency evaporator, and R454B environmentally friendly refrigerant.

2. Millisecond-level Precision Temperature Control System: Eliminates quality risks caused by temperature fluctuations.

3. Food-Grade Safety Freshness Locking System: From material to structure, all contacting parts are made of 316L stainless steel, with an interior polished to a precision of Ra0.8μm. There are no dead corners or welds, eliminating residual material and the breeding of bacteria. The lid utilizes a silicone seal with a sealing pressure of 0.2MPa, isolating it from outside air and impurities, and increasing vitamin C retention by 25% after 72 hours of juice storage. Fully automatic CIP cleaning in place (CIP) takes only 40 minutes, saving time compared to manual cleaning. 60% of the time.

II. Full-Process Application: From Raw Material Temporary Storage to Semi-finished Product Turnover

Horizontal cooling tank are not simply storage devices, but rather "low-temperature hubs" that are deeply integrated with the production line. Their standardized application process covers the entire food processing chain:

1. Raw Material Receiving and Temporary Storage: Reducing Fresh Raw Material Loss Freshly harvested milk and fruit and vegetable juices are drawn into the tanks through negative pressure pipes. A 120-mesh filter screen built into the feed port removes impurities and prevents oxidation from air contact.

2. Semi-finished Product Cooling and Turnover: Ensuring Process Continuity Pasteurized sauces and pre-prepared dishes enter the tanks. Rapid cooling combined with low-speed agitation quickly inhibits enzyme activity and prevents sedimentation and clumping.

3. Finished Product Pre-cooling: Extending Shelf Life Bottled juices and boxed yogurt can be pre-cooled in batches in the tanks, cooling from 30°C to 10°C in just two hours. Storage in cold storage saves 30% energy compared to direct cold storage and extends the shelf life of the finished product by 5-7 days. Using this process, a Southeast Asian juice brand increased the shelf life of its products exported to Australia from 21 days to 28 days.

4. Cleaning and Maintenance: Reduced Long-Term Operating Costs The equipment features a built-in CIP cleaning port, allowing integration with the factory's existing cleaning system for one-click cleaning. The tilted tank bottom ensures complete drainage of cleaning fluid, eliminating any residual dead spots and reducing chemical cleaning agent usage by 30%.

III. Four Core Advantages

1. 50% Increase in Space Utilization: Adaptable to workshops of varying sizes The horizontal structure keeps the equipment height under 2.1 meters, allowing it to be placed against a wall or stacked in multiple layers (with load-bearing brackets). A 20-ton horizontal tank requires only 8 square meters of floor space, saving 40% space compared to a vertical tank of the same capacity.

2. 35% Reduced Energy Consumption: Improved Long-Term Operating Costs The combination of a variable-frequency compressor and 50mm thick polyurethane insulation reduces energy consumption during the constant temperature phase to only 35% of that during the cooling phase.

3. Global Adaptability: Meets the needs of different regions. Voltage Compatibility: Supports 110V/220V/380V voltage standards, compatible with power grids in Europe, America, Southeast Asia, Africa, and other regions. Climate Adaptability: Models for high-temperature and high-humidity regions are equipped with a moisture-proof heat dissipation system, while models for low-temperature regions include a heat tracer to ensure stable operation in ambient temperatures ranging from -20°C to 45°C.

4. Customization : Meets the needs of specific industries. Dairy Products: Equipped with a cream homogenizer to prevent cream separation. Juices: Built-in inert gas injection port to delay oxidation. Pre-prepared Meals: Anti-corrosion coating to withstand high-salt and high-acid materials. High-viscosity materials (such as jam): Equipped with a variable-frequency scraping system to prevent sticking and scaling.

Given the dual demands of "quality upgrades and cost control" in the global food industry, horizontal cooling tank are no longer simply storage equipment; they are the core of product competitiveness.

Typically the equipment is stainless steel and consists of a cheese press , cheese vats , Stainless Steel Tanks , homogenizers , heat exchangers ， Sterilization Equipment ， cheese stretching , etc...

First, what machine should be used to cut cheese? Cheese Cutter : Redefining Precision in Cheesemaking

           
In the complex cheese production process, the final cut is crucial for ensuring perfect quality and appearance. Whether you're creating a delicate slice of Brie or a rich block of cheddar, an uneven cut can ruin months of meticulous work. This cheese cutter is a revolutionary solution, combining advanced engineering with intuitive design to tackle even the most challenging cutting challenges.

How It Works: Superior Engineering for a Wide Range of Cheeses
Adaptive Blade System: Interchangeable blades crafted from 316 stainless steel easily handle a variety of cheese textures. The serrated blade easily slices through firm Parmesan without crumbling; the non-stick-coated blade slices through smooth Camembert without sticking; and the rippled blade creates a perfect edge when slicing mozzarella sticks.
Intelligent Pressure Control: A built-in sensor adjusts downward pressure in real time. For semi-soft cheeses like Gouda, it applies gentle pressure to prevent deformation; for firmer Swiss cheese, it applies more pressure to ensure a clean cut.
Variable Speed ​​Drive: The motor speed range is 50-300 RPM, with high motor speed (200-300 RPM) for cutting hard cheeses to minimize drag, and low motor speed (50-100 RPM) for cutting soft cheeses to prevent tearing.
Customized solutions are available to meet the needs of various operations, from small artisanal creameries to large factories.

Why choose our cheese cutter ?
1. With over 20 years of dairy expertise, our engineers can provide customized solutions.
2. Highly configurable portioning
3. Quick changeover between multiple cutting formats
4. Custom trimming or special size formats
5. Configurable design for a wide range of cheeses
6. Repeatable portion control
7. Effective cheese block reduction
8. Precise and superior cut quality
9. Low maintenance
10. Easy to clean

This cutter respects the art of cheesemaking while maintaining industrial efficiency, improving cheese quality, reducing waste, and enabling scalable production. Contact us today for a personalized demonstration and learn how precision cutting can boost your profitability.

Explore Weishu's comprehensive milk production line solutions.

Weishu specializes in providing cutting-edge solutions for the dairy industry, offering a range of milk production lines to meet diverse market needs. Our advanced milk processing equipment ensures efficient, high-quality production of a variety of dairy products and bottled condensed milk.

Our milk production lines offer complete dairy processing solutions. They are divided into pasteurized milk processing lines and UHT milk processing lines to meet diverse needs. The production process includes a fresh milk collection system, fresh milk pasteurization, high-pressure homogenization, and advanced packaging systems.
Safety is a top priority in dairy production. Our milk pasteurization equipment ensures that the final product is free of harmful microorganisms, ensuring it is safe for consumption while preserving its taste and nutritional value.
Our packaging and filling machines are designed to package dairy products efficiently and precisely. Whether it's traditional milk, soy milk, or oat milk, we ensure safe packaging and preserve the freshness and quality of the product.

At Weishu, we are committed to providing innovative and reliable solutions for the dairy industry. Our milk processing lines are renowned for their precision, quality, and efficiency, helping your business provide high-quality dairy products to your customers. Contact us today to learn how our milk processing line solutions can boost your production capabilities and meet changing market demands.

If you want to know more information about this machine, please contact us～

            In the previous cheese making process, the press is a key step in determining the taste and flavor. From dense soft cheese to firm hard cheese, each unique dessert requires carefully controlled pressure. As the core equipment of the modern cheese workshop, the press is reproducing the essence of traditional craftsmanship with the power of science and technology, bringing dual innovations in quality and efficiency to the dairy industry.

•     Precise pressure, interpreting the working wisdom of the press
  The working principle of the cheese press is simple in structure, but it actually contains exquisite control of physical pressure. After the curd is cut and stirred, it will be placed in a filter cloth or mold. At this time, the press applies uniform and continuous curd pressure to the milk through a hydraulic, pneumatic or mechanical transmission system. The pressure gradually increases from the initial low, and then the milk in the curd slowly seeps out. This process directly affects the moisture content and consistency of the curd.
  The cheese press is equipped with a strict pressure control system, which can set the pressure size, duration and even pressure rhythm according to the needs of different cheese varieties. For example, when making hard cheddar cheese, it is necessary to apply up to 500 kg of pressure and maintain it for more than 12 hours; while soft Brie cheese only needs to be pressed at a lower pressure for a short time. This precise control avoids the problems of loose cheese texture and uneven flavor caused by uneven pressure during traditional manual pressing, so that each piece of cheese maintains stable high quality.

•     Multiple products, all varieties of cheese production
  The application of cheese presses covers almost all production scenarios of cheese categories. In small manual work, desktop small presses can meet the production needs of daily batches, and are equipped with a variety of mold processes such as round and square, which can easily make special products such as cheese and fresh cheese. On large industrial production lines, the press can be fully automated from realizing the curd interface to whey collection, and the processing capacity has reached batch, providing the best pressing support for the mass production of cheese.

•     Advantages of cheese presses
  For fermented cheese, the role of the press is the most critical. By controlling the amount of whey exudation, the acidity and fermentation environment of the cheese can be accurately adjusted, laying the foundation for the subsequent maturation process. For example, blue cheese provides retained adaptive moisture during the pressing stage, providing ideal conditions for the growth of Penicillium, forming a unique texture and flavor.

          From handicraft workshops to industrial production lines, cheese presses are redefining the standards of cheese production with the efficient power of science and technology. It is not only an efficiency-enhancing tool, but also a bridge between inheritance and innovation. Choosing the right cheese press injects the core driving force for the sustainable development of dairy companies, and stimulates opportunities in the fierce market competition with stable quality and production capacity.